Microwave cauliflower, covered, on HIGH 7 minutes. Place cauliflower on a Microfiber Towel; cool 5 minutes. Squeeze cauliflower dry. Place in small bowl. Stir in remaining crust ingredients; mix until combined.
Place parchment paper onto a cookie sheet. Firmly pat cauliflower mixture into a 12-in. (30-cm) round. Bake 15 minutes or until golden brown around the edges.
Spread sauce to within ½-in. (1-cm) of edges; top with cheese. Return to oven 5 minutes or until cheese is melted. Serve immediately.
To make cauliflower crackers, sprinkle with uncooked crust with poppy seeds, sesame seeds, flax seeds, chia seeds and/or sunflower seeds before baking. Bake 20 minutes or until golden brown around the edges. Cut the cauliflower crust into rectangles.
The Microfiber Towel does a very good job at squeezing all of the liquid from the cauliflower. Squeezing out the liquid is an important step to getting a crisp crust!
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